Broiled Egg Salad & Tomato English Muffins
The traditional egg salad sandwich is broiled and served open-faced on English muffins as an updated twist.
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Ingredients
Spread
1
3 cup shredded Cheddar cheese4 large Land O Lakes® Eggs, hard-cooked, peeled, cooled, chopped
1
2 cup sliced green onions1
2 cup mayonnaise1 teaspoon Worcestershire sauce
1
4 teaspoon garlic salt1
8 teaspoon pepperSandwich
8 slices tomato
How to make
-
STEP 1
Combine all spread ingredients in bowl. Cover refrigerate up to 2 days.
-
STEP 2
Heat broiler.
-
STEP 3
Place English muffins onto broiler pan, cut-side up. Broil 4 to 6 inches from heat 1-2 minutes or until muffins are lightly toasted. Top each with 1 slice tomato and about 1/4 cup spread mixture. Continue broiling 3-5 minutes or until bubbly. Serve warm.
Tip #1
- To hard cook eggs, carefully place eggs in single layer in saucepan. Add enough water to at least 1-inch above eggs; cover pan. Bring to a boil over medium-high heat. Immediately remove pan from heat and let stand 15 minutes. Run cold water over eggs or place eggs in ice water until cooled. Remove shells from eggs.
Tip #2
- A toaster oven works great for this easy recipe.
Tip #3
- Sandwich can also be served cold. Assemble as directed; do not broil.
And don't forget to tag us @landolakesktchn.
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